ANALISIS BAHAYA DAN PENENTUAN TITIK PENGENDALIAN KRITIS PADA PENANGANAN IKAN LAYUR BEKU DI PT. AGB PALABUHANRATU
| dc.contributor.advisor | Tidak ada Data Dosen | |
| dc.contributor.advisor | Tidak ada Data Dosen | |
| dc.contributor.author | RAIS ABDULLAH | |
| dc.date.accessioned | 2024-05-29T03:05:26Z | |
| dc.date.available | 2024-05-29T03:05:26Z | |
| dc.date.issued | 2014-02-14 | |
| dc.description.abstract | ABSTRAK Rais Abdullah (Dibimbing oleh : Eddy Afrianto dan Iis Rostini) 2014. Analisis Bahaya dan Penentuan Titik Pengendalian Kritis pada Penanganan Ikan Layur Beku di PT. AGB Palabuhanratu. Penelitian ini bertujuan untuk mempelajari dan menganalisis penerapan HACCP (Hazard Analysis Critical Control Point) pada penanganan ikan layur beku di PT. AGB Palabuhanratu. Penelitian ini bersifat deskriptif dengan menggunakan metode survey. Metode survey dilakukan dengan cara mengikuti seluruh alur proses penanganan ikan Layur beku mulai dari penerimaan bahan baku sampai dengan pengangkutan. Analisis bahaya dan identifikasi titik kendali kritis dilakukan pada setiap tahapan proses. Hasil penelitian menunjukan bahwa proses penanganan ikan Layur beku di PT. AGB Palabuhanratu telah menerapkan HACCP dengan baik dan benar. Hasil pengujian pada setiap tahapan proses yang teridentifikasi titik kendali kritis masih dibawah batas kritis dengan suhu bahan baku 2oC - 3oC. Proses pengemasan dan pelabelan telah diawasi dengan ketat. Hasil pengujian titik kendali kritis tidak melebihi batas kritis, sehingga didapatkan produk ikan Layur beku yang memenuhi standar SNI dengan nilai organoleptik 7. Suhu bahan baku tidak melebihi 4oC. Jumlah ALT 50.000 koloni /gram serta tidak ditemukannya serpihan logam berdasarkan hasil identifikasi. Tahap penerimaan bahan baku, proses pengemasan dan pelabelan teridentifikasi sebagai titik kendali kritis. Kata kunci: HACCP, Ikan Layur Beku, Titik Kendali Kritis   ABSTRACT Rais Abdullah ( Supervised by : Eddy Afrianto and Iis Rostini ) 2014. Hazard Analysis and Critical Control Point Determination on Handling Layur Fish Frozen PT . AGB Palabuhanratu. The purpose of this research was to studied and analyzed the application of HACCP (Hazard Analysis Critical Control Point) on frozen layur fish handling at PT. AGB Palabuhanratu. The research used descriptive study by survey method. Survey method was conducted by follow the entire workflow of frozen layur fish handling process from raw materials input to distribution. The risk and identified critical control point in each stage of the process was analyzed. The results revealed that the process of frozen layur fish handling at PT. AGB Palabuhanratu had good HACCP implemented. The analysis resulted in each stage of the process that identified showed the critical control point was still below of the critical limit with the temperature of raw material between 2oC - 3oC. The process of packaging and labelling were under strict supervision. The test result of critical control point was obtained frozen layur fish product fulfilled SNI standards with organoleptic value 7. The temperature of raw material was not exceed to 4 °C. The amount of ALT was 50,000 colonies/gram. and metal materials were not found based on the identification. The input of raw materials, packaging and labelling process identified as critical control point . Keywords : Critical Control Point, Frozen Layur Fish, HACCP | |
| dc.identifier.uri | https://repository.unpad.ac.id/handle/kandaga/230110097026 | |
| dc.subject | HACCP | |
| dc.subject | IKAN LAYUR BEKU | |
| dc.subject | TITIK KENDALI KRITIS | |
| dc.title | ANALISIS BAHAYA DAN PENENTUAN TITIK PENGENDALIAN KRITIS PADA PENANGANAN IKAN LAYUR BEKU DI PT. AGB PALABUHANRATU |
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